Thursday, August 6, 2009

Pick some parts of eggplants with a knife and roast them over a grill or in the oven till they get soft. Then, remove the skins and cut them into small pieces.Place olive oil and roasted eggplants in a pan. Cook them for about 4-5 minutes stirring occasionally, over medium heat. Then, stir in salt and garlic. Cook for 2 minutes and turn the heat off. Let it cool.Add the yogurt and mix them all. Transfer to a serving plate and garnish with parsley, black olives or tomatoes.ENJOY